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Shrimp Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Cream can be added to shellfish sauces.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
474Calories
19 gProtein
1 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein19 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol278 mg
Sodium613 mg
Potassium193 mg
Calcium93 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus242 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.9 mcg
Choline11 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 126. The excerpt below is the record exactly as published.
SHRIMP SAUCE. The fish for this sauce should be very fresh. Shell quickly one pint of shrimps and mix them with half a pint of melted butter, to which a few drops of essence of anchovies and a little mace and cayenne have been added. As soon as the shrimps are heated through, dish, and serve the sauce, which ought not to boil after they are put in. Many persons add a few spoonsful of rich cream to all shell-fish sauces. Shrimps, 1 pint ; melted butter, \ pint ; essence of anchovies, 1 tea- spoonful ; mace, \ teaspoonful
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